These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours – If you have to bring one thing to your get together party please consider these Raisin Bread Rolls. You will be glad you did. Plus, I have to admit that these warm dinner rolls are quite addictive because they are hard to resist!
Raisin Bread rolls
These Raisin Bread Rolls are not only quick and easy to make, but they also have a very good flavor and nice tender crumbs. The texture is reminiscent of my favorite dinner rolls – soft and tasty, but filled with raisins and with a hint of cinnamon. Talking about raisins and cinnamon, have you tried my hot cross buns recipe yet? These buns are deliciously spiced with cinnamon, nutmeg and orange zest. Check out the recipe here, I’m sure you will love it!
Though this recipe is very easy and straight forward, I still simplified this recipe further by skipping some of the kneading and proofing time thereby reducing the wait time. The dough also requires a light kneading which will save you some elbow grease. So this recipe is a winner on all sides.
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Notes:
- The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.
- Also, you need to use a very little amount of flour about one to two tablespoons at most through the kneading process. Don’t be tempted to add the flour in excess otherwise, the dough will turn out hard and the resulting bread will be hard.
- Please don’t be tempted to add excess Flour otherwise the rolls will come out tough and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).
- Make sure the dough rises well before baking it!
- Yeast is very sensitive to heat. Be sure your milk is warm to touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated Hot milk will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer.
- This recipe works better if you don’t make your rolls too big, otherwise, the Bread Rolls will not cook so well on the inside.
Raisin Bread Rolls
Ingredients
- 3½ Cups Bread Flour plus about a handful for kneading
- 4 Tbsp Butter Melted
- 1 Tsp Salt
- 1 Cup Milk Warm
- 2 Tsp Sugar for proofing the Yeast
- 1 Tbsp Yeast
- ⅓ Cup Sugar
- ½ Cup Raisins
- ½ Tbsp Cinnamon
- 2 Eggs
- 1 Egg Egg wash
Instructions
- Proof the yeast by dissolving the yeast and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
- In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter and raisins. Mix together until a soft and sticky dough is formed.
- Cover the dough and leave to rest for 15 minutes
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth and elastic dough is formed.
- Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
- Cover the rolls with a clean kitchen towel and leave to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
- Bake at 350F for 15 to 20 minutes or till golden brown.
Video
Notes
- The Dough will be soft and sticky you don't have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.
- Please don't be tempted to add excess Flour otherwise the rolls will come out tough and if you'll be using the mixer or food processor you may need to add about 1 to 2 Tablespoon of extra flour.
- Make sure the dough rises well before baking it!
- Yeast is very sensitive to heat. Be sure your milk is warm to touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated Hot milk will kill the yeast. I personally don't use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer.
- This recipe works better if you don't make your rolls too big, otherwise, the Bread Rolls will not cook so well on the inside.
- Also, you need to use a very little amount of flour about one to two tablespoons at most through the kneading process. Don't be tempted to add the flour in excess otherwise, the dough will turn out hard and the resulting bread will be hard.
Nutrition
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Thanks for the raisin bread recipe! Is good. Will put more rasin next time. Can add more sugar to make bread sweet? Will it change bread texture?
Thanks for the feedback. A little more sugar wouldn’t hurt.
This is the softest, fastest, easiest recipe i’ve tried!! However pls note that the conversion for flour in metric is wrong
Tanks for the feedback and thanks so much for catching that. I’m going to update the recipe to reflect that now. Thanks for stopping by and taking the time to reach out.:)
Thank you for the awesome guidance and easy recipe! I have make this raisin rolls for the fourth time and we love the soft and fragrant smell of the rolls. So impressed with the recipe coz I have never make bread before till the covid lockdown, I tried it and it was so easy. So motivating! I added some chopped walnuts too.
I love this recipe. I tried it twice and twice it came out really soft and everyone agreed.
the conversion of 3.5 cups of bread flour to 187g is wrong
Thank You so much for this amazing recipe. Everyone raved about it… The sweet bread is as good as the raisin bread, I can not wait to try more amazing recipes you have and definitely I have been following you on line… Thank you and God bless you for sharing your talents and gift to everyone…
Can you use all purpose flour instead of bread flour?
Excellent presentation. Eady to follow. I am going to attempt to make it as easy as yours today!!!!
I love this recipe! My family is clammering for more as we speak! I am a Spec Ed teacher from Bermuda who is in this COVID lockdown and was looking for something quick and easy to do since we couldn’t leave.
Is there anything majorly different I should do when turning this into loaves? I wanted to try this same recipe but make loaves. I’m not the best bread maker but this recipe made me look like a rock star today!
Thank you!
Hi my dough was very sticky after the first 15 mins portion. Did I do something wrong?
It will still be a little sticky but not as sticky as it would be when you first mix it.
I’m doing this next. Just did for bread rolls I slept off and it rose for 2hrs, hope it still comes our well
I love you momma..This is the first time I would be seeing this and I love it..I a young baker too,great lover of flour…Ure now my role model..great work✌️
Thank you so much ❤️❤️❤️ .
Can you store the dough?
Why can’t my buns rise? They are cracked…
Hmm… this sounds to me like the yeast is the culprit. Either the yeast is bad or it has been killed by hot water. Please check it out.
Hi, what size pan?
Just made it, and it was by far the best tasting raisin bread I’ve had! I added some chopped walnuts to it but otherwise stuck with the given recipe. The texture of the bread is perfect!!
Thank you Lola for this awesome recipe! 😊
Thanks for sharing. I just made a whole loaf of raisin bread but will give your recipe a try next time.
Thanks, Abiola, I will be happy to know how well you like it whenever you get a chance to try it.
S
I came across your website n tried your sweet soft bread. Why my dough is still sticky after few attempt. I hv difficult rolling them out. My measurement is very accurate. Could it be due to flour. But bread turned out soft n 👍👍👍
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Does the egg wash consist of egg and water, or just egg?
One Egg plus 1 to 2 tablespoons of water.
Your recipe directions do not indicate when to put the raisins in. Before the 1st mix or during the kneeding process. Please help!!
Hi Jeanie, It’s before the first mix.
Thanks so much for this recipe. God bless you
You are welcome Yomi … Amen! 🙂
Love your work, you’ve saved many homes.
God bless your hand work in Jesus name
Thanks for your kind words Tope. I appreciate the prayers!!